Ingredients

1 pork tenderloin (1 pound), cut into 1/2-inch slices

1 teaspoon garlic pepper blend

2 teaspoons canola oil

1/2 cup seedless raspberry jam

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

Directions

1.Flatten pork slices to 1/4-in. thickness; sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.

2. In the same skillet, add the jam, vinegar and mustard, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve with pork.
Yield: 4 servings.